Tuna Casserole from Scratch

3 Tb butter
3 Tb flour
2 C milk
1/2 tsp salt
1/4 tsp season salt (i.e. Lawry's)
3 C. cooked elbow noodles
2 5-oz cans tuna in water, drained
1 C frozen peas
bread crumbs

-Melt butter in saucepan on medium heat. Sprinkle flour over and whisk together until well blended.
-Slowly pour in milk and add salts.
-Continue to cook on medium, stirring often at first and continually at end until mixture thickens and begins to bubble. Remove from heat.
-Taste...if it seems too bland, add in some more salt to taste. I like to start low on salt and then add to taste, so I don't end up with a salt lick by accident!:)
-Mix with noodles, peas and tuna in a greased, ovenproof bowl (2.5-3qt) or pan (8x10).
-Top with bread crumbs. Bake at 350 for ~25 minutes.

Y: 4 lg servings

I used to be very intimidated by making the idea of making white sauces by scratch. After being in Guinea, coming back and trying it a few times I look back and feel silly! It's very easy and very cheap! Do try it if you never have. No need to have cream of mush/chx soup on hand if you have a lil' bit of flour, butter, salt and milk!:) Spice it up as you like!